EP 3147350 A4 20171025 - KOJI STARTER FOR FERMENTATION, KOJI FOR FERMENTATION, AND SOY SAUCE-LIKE SEASONING
Title (en)
KOJI STARTER FOR FERMENTATION, KOJI FOR FERMENTATION, AND SOY SAUCE-LIKE SEASONING
Title (de)
KOJI-STARTER FÜR FERMENTATION, KOJI FÜR FERMENTATION UND SOJASAUCENARTIGE WÜRZE
Title (fr)
STARTER DE KOJI POUR FERMENTATION, KOJI POUR FERMENTATION ET ASSAISONNEMENT DE TYPE SAUCE DE SOJA
Publication
Application
Priority
- JP 2014105709 A 20140521
- JP 2015064389 W 20150520
Abstract (en)
[origin: EP3147350A1] To provide: a seed koji (Aspergillus starter) for brewing that either does not includes any food items containing allergenic substances as the main raw material and auxiliary raw material or includes only up to an amount that does not induce an allergy in order to prevent carryover of allergenic substances derived not only from the main raw material but also auxiliary raw materials and by which it is possible to produce a soy sauce-like seasoning having a similar flavor to that of soy sauce; and koji for brewing that uses the seed koji for brewing; as well as a soy sauce-like seasoning that uses the koji for brewing. The present problems are resolved by a seed koji for brewing that is obtained by inoculating a koji mold belonging to the Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea, koji for brewing that is obtained by using the seed koji for brewing, as well as a soy sauce-like seasoning that is obtained by using the koji for brewing.
IPC 8 full level
C12N 1/14 (2006.01); A23L 27/10 (2016.01); A23L 27/24 (2016.01); A23L 27/50 (2016.01)
CPC (source: EP US)
A23L 27/10 (2016.07 - US); A23L 27/24 (2016.07 - EP US); A23L 27/50 (2016.07 - EP US); C12N 1/14 (2013.01 - EP US); A23V 2002/00 (2013.01 - US); C12R 2001/66 (2021.05 - EP)
Citation (search report)
- [I] JP S5356393 A 19780522 - KIKKOMAN SHOYU CO LTD, et al
- [A] JP 2013059298 A 20130404 - SUGYO KK
- [A] JP H01243961 A 19890928 - AJINOMOTO KK
- [I] JOSH EVANS: "Koji - history and process", HTTP://NORDICFOODLAB.ORG, 8 April 2014 (2014-04-08), pages 1 - 10, XP055405592, Retrieved from the Internet <URL:http://web.archive.org/web/20140408225512/http://nordicfoodlab.org/blog/2013/8/koji-history-and-process> [retrieved on 20170912]
- [A] "How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet", 1 January 2011, PAN MACMILLAN, ISBN: 978-1-905744-94-7, article LUCINDA BRUCE-GARDYNE: "Chapter 8 - Substituting for soya", pages: 58 - 60, XP055405631
- See references of WO 2015178399A1
Designated contracting state (EPC)
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
DOCDB simple family (publication)
EP 3147350 A1 20170329; EP 3147350 A4 20171025; EP 3147350 B1 20201209; CN 106459878 A 20170222; CN 106459878 B 20191210; JP 2015216916 A 20151207; JP 5702014 B1 20150415; US 10609943 B2 20200407; US 2017119035 A1 20170504; WO 2015178399 A1 20151126
DOCDB simple family (application)
EP 15795519 A 20150520; CN 201580025727 A 20150520; JP 2014105709 A 20140521; JP 2015064389 W 20150520; US 201515312463 A 20150520